Vegan Egg Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan egg fried rice made with crumbled tofu seasoned to mimic scrambled eggs, packed with vegetables and rice. High in protein and satisfying for vegans and omnivores alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 block extra-firm tofu, drained and pressed
- 1 tablespoon oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon kala namak (Indian black salt for the eggy flavor; optional but highly recommended!)
- Salt and black pepper, to taste
- 2 tablespoons oil
- 1 shallot, finely diced
- 3 large cloves garlic, minced
- 3 green onions, finely sliced
- 1 cayenne chili pepper, finely diced with seeds removed * (see notes)
- 1 cup frozen mixed veggies
- Optional: 1 tablespoon grated fresh ginger
- 4 cups day-old cooked white rice
- 3-4 tablespoons soy sauce (or tamari)
- 1 tablespoon vegetarian oyster sauce
- 1 1/2 cups tofu scramble
- 1/2 teaspoon toasted sesame oil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1055mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 308mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1055MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.